Lime and chili pickled herring

DrygastDrygast, 2024-07-07

Creamy pickled herring flavored with onion, lime and chilli

 

  • Servings4 Portions
  • AllergensFish, Milk

 

  • Cook Time45 min

Description

From wikipedia:
Pickled herring is a traditional way of preserving herring as food by pickling or curing.
Pickled herring remains a popular food or ingredient to dishes in many parts of Europe including Scandinavia, Great Britain, the Baltic, Eastern and Central Europe, as well as the Netherlands.

This old way of preserving fish may take some getting used to, but sooner or later you get the hang of it and start to appreciate the pickled herring that pops up every now and then throughout the year. With the option to buy ready-made pickled herring (5-minute herring ) that is ready for seasoning, it is easy to vary and surprise the guests.

This is a very simple recipe for a creamy herring that can also pack a lot of heat from the chili. I choose to use only one chili in the recipe, but of course it is perfectly fine to increase the heat according to personal preference. When I photographed this recipe the first time, I used a homegrown chili "hot lemon" which I thought was fine if I used 2, but I suspect it may be perceived as a bit too spicy for some. The second time I used a red cayenne pepper instead, which I perceived as a bit weak, but you can always add more heat if you want.

Ingredients

Pickled Herring

Nutrition Facts*

 TotalServing100 g
Energy1721.25 kcal430.31 kcal255 kcal
Carbohydrates134.46 g33.62 g19.92 g
Fat109.55 g27.39 g16.23 g
Protein53.8 g13.45 g7.97 g
Sugar123.66 g30.92 g18.32 g
Salt16.2 g4.05 g2.40 g

* The nutritional information provided is approximate and is calculated using the ingredients available in the database. Info will vary based on cooking methods and brands of ingredients used.

Directions

Pickled herring
  1. Strain the herring.
  2. Peel and finely chop red onion. Finely chop the chili. Zest (just the green part) the lime.
  3. Pour creme fraiche into a bowl and add herring, chopped onion and chili. Add the lime juice (and possibly lime zest) and mix well.
  4. Pour everything into a glass jar with a lid. It can be eaten straight away but I leave it for a day in the fridge.
  5. Garnish with finely chopped red onion, some more sliced ​​chili and lime zest.